Pumpkin, spinach and haloumi salad

A gourmet salad with just five ingredients? It's possible! You won't be able to resist a second serve of this hearty, healthy dish.

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Pumpkin, spinach and haloumi salad
  • 500 gram butternut pumpkin
  • 200 gram haloumi, sliced
  • 150 gram baby spinach leaves
  • 1/2 cup cashews, toasted, chopped
  • 2 tablespoon bottled french dressing


Pumpkin, spinach and haloumi salad
  • 1
    Preheat oven to 180°C. Place pumpkin on a baking tray. Spray or drizzle with oil and season to taste. Bake for 25-30 minutes until tender. Cool.
  • 2
    Meanwhile heat frying pan over high heat. Brush haloumi with olive oil. Pan fry haloumi for 1 minute, turning once. Remove to a baking paper-lined tray.
  • 3
    In a large bowl, arrange spinach, pumpkin, haloumi and cashews. Drizzle salad with dressing just before serving.

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